Some Properties of Set Type Yoghurts Produced From Camel (Camelus Dromedarius) Milk Enriched With Native Rice Flour and Skim Milk Powder
Journal Title: Indian Journal of Nutrition - Year 2016, Vol 3, Issue 1
Abstract
Three different types of set type yoghurt were produced from camel (Camelus Dromedarius) milk (CaM). The 1st yoghurt type (YSMP) was produced by adding 9% (w/v) skim milk powder (SMP) to camel milk, the 2nd yoghurt type (YNRF) was produced by adding 9% (w/v) native rice flour (NRF) (from Oryza sativa L. ssp. japonica) to the camel milk and the 3rd yoghurt type (YSMP+NRF) was produced by adding a 4.5% (w/v) SMP+4.5% (w/v) NRF mixture to the camel milk. Samples were stored for 10 days at 4 °C±1. Physicochemical, microbiological and sensory analyses were conducted at the 12th hour and on the 1st, 5th, 7th and 10th days of storage. In the yoghurt samples, it was determined that Streptococcus thermophilus count was higher until the 5th day compared to Lactobacillus delbrueckii subsp. bulgaricus, which became the dominant flora after the 5th day. Regarding the sensory properties, in YNRF (until the 5th day) and YSMP+NRF (throughout the storage), rice flour was not felt in the mouth and also did not cause any defect related to structure and taste. In our study, the general properties of yoghurt produced from unaccompanied rice flour (YNRF) began to deteriorate after the 5th day, whereas combination with milk powder (YSMP+NRF) had a positive effect on the general properties of the samples until the 10th day of the storage.
Authors and Affiliations
Nazan Kavas
Keywords
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